- 1 (18.25 ounce) package yellow light cake mix
- 2 (1 ounce) packages sugar-free instant vanilla pudding mix, divided
- 4 egg whites
- 1 cup water
- 1/4 cup vegetable oil
- 1/4 teaspoon baking soda
- 1 cup cold fat free milk
- 1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
- 1 (20 ounce) can unsweetened crushed pineapple, drained
- 1 (11 ounce) can mandarin oranges, drained, divided
- fresh mint
- In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
- For filling, combine milk and remaining pudding mix. whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.